CN105961670A - Toadstool hypha fermented tea and processing method thereof - Google Patents
Toadstool hypha fermented tea and processing method thereof Download PDFInfo
- Publication number
- CN105961670A CN105961670A CN201610409615.9A CN201610409615A CN105961670A CN 105961670 A CN105961670 A CN 105961670A CN 201610409615 A CN201610409615 A CN 201610409615A CN 105961670 A CN105961670 A CN 105961670A
- Authority
- CN
- China
- Prior art keywords
- pers
- tea
- morchella esculenta
- fermented tea
- toadstool
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Organic Chemistry (AREA)
- Polymers & Plastics (AREA)
- Genetics & Genomics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Mycology (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Medicinal Chemistry (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses toadstool hypha fermented tea. Tea leaves are adopted as a raw material, the tea leaves are inoculated with a toadstool original species or cultispecies, and the toadstool hypha fermented tea is obtained after sterilization, culture, inactivation and drying. The invention further discloses a processing method of the toadstool hypha fermented tea. On the premise of adding no culture auxiliary material, the tea leaves are adopted as a medium for growth of toadstool hyphae, no foreign pollutant exists in the whole process, and the safety of the product is guaranteed. A large amount of amino acid matter and polysaccharide matter can be synthesized in the culture process of the toadstool hyphae, and the delicious degree of the taste of the product and the richness of inclusion of the product are improved. Tea polyphenol matter is naturally oxidized, the bitter taste is reduced, and the quality of the tea leaves serving as the medium is improved. A toadstool strain is medicinal and edible fungi, good safety is achieved, and a large number of toadstool hyphae exist in the tea leaves in the fermentation process. The toadstool hypha fermented tea has the healthcare effects of promoting digestion and appetite, strengthening the body, preventing colds, enhancing the immunity of the human body and the like.
Description
Technical field
The present invention relates to tea technology field, particularly relate to a kind of Morchella esculenta (L.) Pers. Mycelium fermented tea and
Processing method.
Background technology
Folium Camelliae sinensis comes from China, from the later stage in spring and autumn just by people as vegetable edible, develop at Middle West Han Dynasty
For medicinal, Western Han Dynastry's later stage just develops into imperial palace high-grade drink.Containing catechin, cholesteric in Folium Camelliae sinensis
The compositions such as ketenes, caffeine, inositol, folic acid, pantothenic acid, can promote health.Folium Camelliae sinensis
Beverage is described as " one of big beverage in the world three ".
China's tea kinds mainly has green tea, Ramulus et Folium Mussaendae Pubescentis, yellow tea, tea, black tea, postfermented tea totally six
Big class.The tender degree of children according to employing raw material and the difference in picking season, tea leaf quality difference is relatively
Greatly, particularly with summer and autumn dark brownish green most tea products for Raw material processing, by
Too high in tea polyphenols content of material, amino acids content of material is relatively low, causes tea leaf quality relatively
Difference, price is relatively low, the less result of economic benefit, causes Summer-autumn tea resource utilization low, wave
Take serious consequence.
Summary of the invention
It is an object of the present invention to provide a kind of Morchella esculenta (L.) Pers. Mycelium fermented tea and processing method thereof, with Folium Camelliae sinensis
For raw material, utilize amino acids, the polysaccharose substance generated in Morchella esculenta (L.) Pers mycelium incubation
Promote the quality of Folium Camelliae sinensis.
Technical scheme:
A kind of Morchella esculenta (L.) Pers. Mycelium fermented tea, with Folium Camelliae sinensis as raw material, by Morchella esculenta (L.) Pers original species or cultivation
Kind it is inoculated in Folium Camelliae sinensis, sterilized, cultivate, inactivate, obtain Morchella esculenta (L.) Pers. Mycelium fermentation after drying
Tea.Described Folium Camelliae sinensis is Theaceae Camellia Plants young sprout.Described Morchella esculenta (L.) Pers is Morchellaceae,
Morchella.
A kind of processing method of Morchella esculenta (L.) Pers. Mycelium fermented tea, process steps includes:
Sterilizing: using solarization green tea is raw material, carries out high-temp steam sterilizing to shining green tea, temperature
Degree is 100 DEG C～120 DEG C, and time 90min～120min makes solarization green tea water content control
60%～65%；
Cultivate: after the solarization green tea of sterilized process is cooled to room temperature, by Morchella esculenta (L.) Pers original species or
Cultigen is seeded on solarization green tea, under the conditions of lucifuge, culturing room's temperature control at 10 DEG C～
20 DEG C, incubation time is 20 days～60 days；
Inactivation: treat that Morchella esculenta (L.) Pers mycelium is in leaf, when leaf color and luster deepens, terminates Morchella esculenta (L.) Pers
Mycelial growth, use high-temperature inactivation method, Ye Wen more than 80 DEG C, time 20min～
60min, obtains Morchella esculenta (L.) Pers. Mycelium fermented tea raw material；
It is dried: first at 120 DEG C～150 DEG C, gross fire is dried 15min～20min, makes Morchella esculenta (L.) Pers
The water content of hypha fermentation tea raw material is down to 15%～25%, carries out at foot fire after natural spreading for cooling again
Reason, foot fire temperature is 80 DEG C～105 DEG C, and drying time is 90min～120min, it is thus achieved that contain
The water yield is the Morchella esculenta (L.) Pers. Mycelium fermented tea finished product of 6%～7%.
Described green tea is Theaceae Camellia Plants young sprout.Described Morchella esculenta (L.) Pers is Morchellaceae,
Morchella.
Beneficial effect: the Folium Camelliae sinensis that the present invention uses is with Theaceae Camellia Plants (Camellia
Sinensis (L.) O.Ktze.) young sprout is raw material.Its use corresponding processes green tea,
Ramulus et Folium Mussaendae Pubescentis, yellow tea, tea, black tea, the raw tea product of postfermented tea or refined tea product.
The present invention uses Morchella esculenta (L.) Pers original species and all artificial cultivars.Described Morchella esculenta (L.) Pers
(Morchella sp) is Morchellaceae (Morchellaceae), morchella (Morchella).
Morchella esculenta (L.) Pers is a kind of Rare edible fungus kind, because of its cap surface irregularity, shape such as Gaster caprae seu Ovis
And gain the name.Morchella esculenta (L.) Pers is also known as Gaster caprae seu Ovis dish, sheep mushroom, Gaster caprae seu Ovis mushroom.For stagnation of QI due to dyspepsia, gastral cavity abdominal distention
Full, expectorant is stopped up QI rising in reverse order and is breathed with cough.
Morchella esculenta (L.) Pers is foremost delicious food bacterium in ascomycetes, its cap part contain isoleucine,
Leucine, lysine, methionine, phenylalanine, threonine and 7 kinds of needed by human of valine
Aminoacid, sweet cold nontoxic, useful the intestines and stomach, phlegm-eliminiating and qi-regulating drug effect.The nutrition of Morchella esculenta (L.) Pers is suitable
Abundant, according to surveying and determination, Morchella esculenta (L.) Pers contains crude protein 20%, crude fat 26%, carbohydrate 38.1%,
Possibly together with several amino acids, particularly content of glutamic acid is up to 1.76%.There is " meat or fish in element "
Laudatory title.Protein in human body is made up of 20 kinds of aminoacid collocation, and Morchella esculenta (L.) Pers
Just containing 18 kinds, wherein 8 kinds of aminoacid are that human body can not manufacture, but on human nutrition
Seem increasingly important, so being referred to as " essential amino acids ".
It addition, Morchella esculenta (L.) Pers at least contains 8 kinds of vitamin according to surveying and determination: vitamin B1, vitamin
B2, vitamin B12, nicotinic acid, pantothenic acid, the pyrrole sound of vomiting alcohol, biotin, folic acid etc..Morchella esculenta (L.) Pers
Nutrition, can be suitable with Lac Bovis seu Bubali, meat and fish flour.Therefore, the most often it is called " healthy
One of food ".Morchella esculenta (L.) Pers containing suppression tumor polysaccharide, antibacterial, the active component of antiviral,
There is all multiactions such as enhancing human body immunity power, resisting fatigue, antiviral, suppression tumor；Japan
Scientist finds in Morchella esculenta (L.) Pers extracting solution containing tyrosinase inhibitor, can effectively suppress fat
The formation of brown matter.
Selenium abundant contained by Morchella esculenta (L.) Pers is that the composition of human erythrocyte glutathione peroxidase becomes
Point, a large amount of oxygen molecule can be transported to suppress malignant tumor, make cancerous cell inactivate；Another aspect can add
The antioxidation of strong vitamin E.The antioxidation of selenium can change direction of carcinogenic generation,
And detoxify by combining, thus carcinogenic danger is reduced or eliminated.
Due to the present invention compared with prior art, on the premise of without any cultivation adjuvant,
Using Folium Camelliae sinensis as the culture medium of Morchella esculenta (L.) Pers. Mycelium bulk-growth, whole process, without external contaminant, is protected
Demonstrate,prove the safety of product.Morchella esculenta (L.) Pers mycelium incubation of the present invention can synthesize substantial amounts of ammonia
Base acid and polysaccharose substance, add the fresh refreshing degree of product flavour and the abundant of inclusions
Degree.It addition, Morchella esculenta (L.) Pers mycelium incubation, the component content in Folium Camelliae sinensis also can occur multiple
Various chemical change, the particularly autoxidation of tea polyphenols material, bitterness reduces.Pass through
The comprehensive function of above-mentioned substance chemical change, finally improves the quality as culture medium Folium Camelliae sinensis.
Sweet in the mouth of the present invention, have beneficial the intestines and stomach, digestion help food, phlegm-eliminiating and qi-regulating, the kidney invigorating, tonifying YANG,
Supplementing the brain, the function refreshed oneself, have strong health, preventing cold, enhancing body immunity.
Detailed description of the invention
A kind of Morchella esculenta (L.) Pers. Mycelium fermented tea, with Folium Camelliae sinensis as raw material, by Morchella esculenta (L.) Pers original species or cultivation
Kind it is inoculated in Folium Camelliae sinensis, sterilized, cultivate, inactivate, obtain Morchella esculenta (L.) Pers. Mycelium fermentation after drying
Tea.Described Folium Camelliae sinensis is Theaceae Camellia Plants young sprout.Described Morchella esculenta (L.) Pers is Morchellaceae,
Morchella.
Its preparation for processing is as follows:
Embodiment 1:
The processing method of Morchella esculenta (L.) Pers. Mycelium fermented tea, process steps includes:
1, sterilizing: using solarization green tea is raw material, is placed in pressure cooker by solarization green tea, right
Shining green tea and carry out high-temp steam sterilizing, temperature is 100 DEG C, and time 90min makes solarization green
Tea water content control is 60%；
2, cultivate: after the solarization green tea of sterilized process is cooled to room temperature (25 DEG C), by sheep
Tripe bacteria cultivation kind is seeded in shines on green tea (by the inoculum concentration inoculation of 5%, as shone green tea 1
Kilogram, cultigen 50 grams), under the conditions of lucifuge, culturing room's temperature control, at 10 DEG C, is cultivated
Time is 20 days；
3, inactivation: treat that Morchella esculenta (L.) Pers mycelium is in leaf, when leaf color and luster deepens, terminates sheep
The mycelial growth of tripe bacterium, employing high-temperature inactivation method, Ye Wen 80 DEG C, time 20min,
Obtain Morchella esculenta (L.) Pers. Mycelium fermented tea raw material；
4, it is dried: first at 120 DEG C, gross fire is dried 15min, makes Morchella esculenta (L.) Pers. Mycelium fermented tea former
The water content of material is down to 15%, carries out foot fire again and process after natural spreading for cooling, and foot fire temperature is 80 DEG C,
Drying time is 90min, it is thus achieved that water content is the Morchella esculenta (L.) Pers. Mycelium fermented tea finished product of 6%.
Embodiment 2:
A kind of processing method of Morchella esculenta (L.) Pers. Mycelium fermented tea, process steps includes:
Sterilizing: using solarization green tea is raw material, is placed in pressure cooker by solarization green tea, to solarization
Green tea carries out high-temp steam sterilizing, and temperature is 120 DEG C, time 120min, makes solarization green tea contain
Water rate control is 65%；
Cultivate: after the solarization green tea of sterilized process is cooled to room temperature (25 DEG C), by Morchella esculenta (L.) Pers
Original species are seeded in and shine (inoculum concentration by 15% is inoculated) on green tea, under the conditions of lucifuge,
Culturing room's temperature control is at 20 DEG C, and incubation time is 60 days；
Inactivation: treat that Morchella esculenta (L.) Pers mycelium is in leaf, when leaf color and luster deepens, terminates Morchella esculenta (L.) Pers
Mycelial growth, employing high-temperature inactivation method, Ye Wen more than 85 DEG C, time 60min,
Obtain Morchella esculenta (L.) Pers. Mycelium fermented tea raw material；
It is dried: first at 150 DEG C, gross fire is dried 20min, makes Morchella esculenta (L.) Pers. Mycelium fermented tea raw material
Water content be down to 25%, carry out foot fire after natural spreading for cooling again and process, foot fire temperature is 105 DEG C,
Drying time is 120min, it is thus achieved that water content is the Morchella esculenta (L.) Pers. Mycelium fermented tea finished product of 7%.
Embodiment 3:
A kind of processing method of Morchella esculenta (L.) Pers. Mycelium fermented tea, process steps includes:
Sterilizing: using solarization green tea is raw material, is placed in pressure cooker by solarization green tea, to solarization
Green tea carries out high-temp steam sterilizing, and temperature is 110 DEG C, time 110min, makes solarization green tea contain
Water rate control is 63%；
Cultivate: after the solarization green tea of sterilized process is cooled to room temperature (25 DEG C), by Morchella esculenta (L.) Pers
Cultigen is seeded in and shines (inoculum concentration by 8% is inoculated) on green tea, under the conditions of lucifuge, and training
Foster room temperature controls at 15 DEG C, and incubation time is 40 days；
Inactivation: treat that Morchella esculenta (L.) Pers mycelium is in leaf, when leaf color and luster deepens, terminates Morchella esculenta (L.) Pers
Mycelial growth, uses high-temperature inactivation method, Ye Wen 83 DEG C, time 40min, obtains
Morchella esculenta (L.) Pers. Mycelium fermented tea raw material；
It is dried: first at 130 DEG C, gross fire is dried 18min, makes Morchella esculenta (L.) Pers. Mycelium fermented tea raw material
Water content be down to 20%, carry out foot fire after natural spreading for cooling again and process, foot fire temperature is 90 DEG C,
Drying time is 100min, it is thus achieved that water content is the Morchella esculenta (L.) Pers. Mycelium fermented tea finished product of 6.5%.
Folium Camelliae sinensis contain tea polyphenols, catechin, chlorophyll, caffeine, aminoacid, tea polysaccharide,
The compositions such as vitamin.Wherein theanine is the distinctive a kind of aminoacid of Folium Camelliae sinensis, containing in Folium Camelliae sinensis
Amount accounts for more than the 40% of total amino acid content.Aminoacid in the quality of tea and Folium Camelliae sinensis,
Content of tea polysaccharide has relatively Important Relations.
The fermentation processing method of employing science, improves the aminoacid in Folium Camelliae sinensis, content of tea polysaccharide, reduces
Polyphenol content, improves the nutritional labeling of Folium Camelliae sinensis further and improves mouthfeel, improves tea leaf quality.
Clean taste of the present invention, sweet-smelling sweet in the mouth.
As follows aminoacid, tea polysaccharide, tea polyphenols are made component analysis with the present invention by green tea materials.
Table 1: aminoacid, tea polysaccharide, tea polyphenols composition contrast.
| Sample | Aminoacid % | Tea polysaccharide % | Tea polyphenols % |
| Green tea materials | 2.93 | 5.86 | 22.62 |
| Embodiment 1 Morchella esculenta (L.) Pers. Mycelium fermented tea | 5.89 | 15.03 | 19.87 |
| Embodiment 2 Morchella esculenta (L.) Pers. Mycelium fermented tea | 6.88 | 17.98 | 17.88 |
| Embodiment 3 Morchella esculenta (L.) Pers. Mycelium fermented tea | 6.16 | 15.87 | 19.00 |
Polyphenol content is measured by above-mentioned employing ferrous tartrate method.To aminoacid by full-automatic
Amino-acid analyzer is measured and analyzes.Use spectrophotometry content of tea polysaccharide.
Embodiment 4 (nonvaccinated fermented tea):
Using solarization green tea is raw material, is placed in pressure cooker by solarization green tea, enters shining green tea
Row high-temp steam sterilizing, temperature is 120 DEG C, time 120min, makes solarization green tea water content control
System is 65%；After the solarization green tea of sterilized process is cooled to room temperature (25 DEG C), at lucifuge bar
Under part, culturing room's temperature control is at 20 DEG C, and incubation time is 60 days；First gross fire at 150 DEG C
It is dried 20min, makes the water content of fermented tea raw material be down to 25%, after natural spreading for cooling, carry out foot again
Fire processes, and foot fire temperature is 105 DEG C, and drying time is 120min, it is thus achieved that water content is 7%
Fermented tea finished product.
Table 2: mouthfeel contrasts.
| Sample | Mouthfeel |
| Embodiment 2 Morchella esculenta (L.) Pers. Mycelium fermented tea | Mellow sweetness |
| Embodiment 4 fermented tea | Alcohol and |
The embodiment of the present invention 2 Morchella esculenta (L.) Pers. Mycelium fermented tea is supplied to often flu person 30 example (wherein man
Property 20 examples, women 10 example) drink 15 days, flu reduce, effective 27 examples.
After measured, embodiment 2 Morchella esculenta (L.) Pers. Mycelium fermented tea is compared with embodiment 4 fermented tea, real
Execute example 2 Morchella esculenta (L.) Pers. Mycelium fermented tea higher containing aminoacid, tea polysaccharide, relatively low containing tea polyphenols.
Folium Camelliae sinensis is the beverage that people like, along with the progress of modernization science and technology, people are to tea
Chemical analysis and the understanding of health care more and more deep.A kind of drink quenched one's thirst is not only by Folium Camelliae sinensis
Material, and contain according to relevant research data introduction, green tea rich in nutritional labelings such as several amino acids
17 kinds of aminoacid, and 8 kinds of aminoacid containing needed by human.From theanine, winter propylhomoserin,
From the point of view of glutamic acid and arginine four kinds affect the primary amino acid of tea leaf quality, content of the present invention is relatively
High.
Tea polysaccharide is a kind of biological active substances in Folium Camelliae sinensis, is a kind of acidoglycoprotein, and combines
There are substantial amounts of mineral element, referred to as Tea Polysaccharides complex, referred to as Tea Polysaccharides or tea polysaccharide.
The part of sugar is mainly by arabinose, xylose, fucose, glucose, galactose etc., mineral nitrogen
Element mainly by calcium, magnesium, ferrum, manganese etc. and a small amount of trace element, forms such as rare earth element etc..
Modern pharmacological research confirm, tea polysaccharide have blood sugar lowering, blood fat reducing, blood pressure lowering and decreased heart rate,
The effect of anoxia enduring, tea polysaccharide is formed at anticoagulation, preventing thrombosis simultaneously.
Tea polyphenols is the general name of Polyphenols of Tea, including flavanol compound, anthocyanin class,
Flavonoid, flavonols and phenolic acids etc..Tea polyphenols is the main one-tenth having health care in Folium Camelliae sinensis
One of part.But, Tea Polyphenols too high levels, causes Folium Camelliae sinensis bitter in the mouth.
The present invention improves the aminoacid in Folium Camelliae sinensis, content of tea polysaccharide further, reduces tea polyphenols and contains
Amount, sweet in the mouth of the present invention, have beneficial the intestines and stomach, digest help food, phlegm-eliminiating and qi-regulating, the kidney invigorating, supplementing the brain,
The function refreshed oneself, has strong health, preventing cold, enhancing body immunity.The present invention is to tea
Resource makes full use of, and increases economic efficiency, significant to Chinese tea development.
Claims (6)
1. a Morchella esculenta (L.) Pers. Mycelium fermented tea, it is characterised in that: with Folium Camelliae sinensis as raw material, by sheep
Tripe bacterium original species or cultigen are inoculated in Folium Camelliae sinensis, sterilized, cultivate, inactivate, dried
To Morchella esculenta (L.) Pers. Mycelium fermented tea.
A kind of Morchella esculenta (L.) Pers. Mycelium fermented tea the most according to claim 1, it is characterised in that:
Described Folium Camelliae sinensis is Theaceae Camellia Plants young sprout.
A kind of Morchella esculenta (L.) Pers. Mycelium fermented tea the most according to claim 1, it is characterised in that:
Described Morchella esculenta (L.) Pers is Morchellaceae, morchella.
4. the processing method of a Morchella esculenta (L.) Pers. Mycelium fermented tea, it is characterised in that processing method bag
Include:
Sterilizing: using solarization green tea is raw material, carries out high-temp steam sterilizing to shining green tea, temperature
Degree is 100 DEG C～120 DEG C, and time 90min～120min makes solarization green tea water content control
60%～65%；
Cultivate: after the solarization green tea of sterilized process is cooled to room temperature, by Morchella esculenta (L.) Pers original species or
Cultigen is seeded on solarization green tea, under the conditions of lucifuge, culturing room's temperature control at 10 DEG C～
20 DEG C, incubation time is 20 days～60 days；
Inactivation: treat that Morchella esculenta (L.) Pers mycelium is in leaf, when leaf color and luster deepens, terminates Morchella esculenta (L.) Pers
Mycelial growth, use high-temperature inactivation method, Ye Wen more than 80 DEG C, time 20min～
60min, obtains Morchella esculenta (L.) Pers. Mycelium fermented tea raw material；
It is dried: first at 120 DEG C～150 DEG C, gross fire is dried 15min～20min, makes Morchella esculenta (L.) Pers
The water content of hypha fermentation tea raw material is down to 15%～25%, carries out at foot fire after natural spreading for cooling again
Reason, foot fire temperature is 80 DEG C～105 DEG C, and drying time is 90min～120min, it is thus achieved that contain
The water yield is the Morchella esculenta (L.) Pers. Mycelium fermented tea finished product of 6%～7%.
The processing method of a kind of Morchella esculenta (L.) Pers. Mycelium fermented tea the most according to claim 4,
It is characterized in that: described green tea is Theaceae Camellia Plants young sprout.
The processing method of a kind of Morchella esculenta (L.) Pers. Mycelium fermented tea the most according to claim 1,
It is characterized in that: described Morchella esculenta (L.) Pers is Morchellaceae, morchella.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610409615.9A CN105961670A (en) | 2016-06-12 | 2016-06-12 | Toadstool hypha fermented tea and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610409615.9A CN105961670A (en) | 2016-06-12 | 2016-06-12 | Toadstool hypha fermented tea and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105961670A true CN105961670A (en) | 2016-09-28 |
Family
ID=57011224
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610409615.9A Pending CN105961670A (en) | 2016-06-12 | 2016-06-12 | Toadstool hypha fermented tea and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105961670A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106361616A (en) * | 2016-11-07 | 2017-02-01 | 湖南德魅信息技术有限公司 | Golden flower fungus, tea and toadstool facial mask and preparation method thereof |
| CN109875103A (en) * | 2019-03-20 | 2019-06-14 | 福建绿色黄金生物科技有限公司 | Composition, preparation method and applications |
| CN110037146A (en) * | 2019-04-22 | 2019-07-23 | 广西生命之菌生物科技有限公司 | A kind of radix bardanae Morciiella Esculeuta Mycelia fermented tea and preparation method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652014A (en) * | 2013-11-13 | 2014-03-26 | 云南省农业科学院茶叶研究所 | Tea fermentation method for increasing content of polysaccharides |
| CN105580925A (en) * | 2015-12-11 | 2016-05-18 | 镇江市丹徒区茗缘茶叶专业合作社 | Method for fermenting tea leaves with ganoderma lucidum |
-
2016
- 2016-06-12 CN CN201610409615.9A patent/CN105961670A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652014A (en) * | 2013-11-13 | 2014-03-26 | 云南省农业科学院茶叶研究所 | Tea fermentation method for increasing content of polysaccharides |
| CN105580925A (en) * | 2015-12-11 | 2016-05-18 | 镇江市丹徒区茗缘茶叶专业合作社 | Method for fermenting tea leaves with ganoderma lucidum |
Non-Patent Citations (1)
| Title |
|---|
| 熊书胜等: "《菇菌食材科学选购与加工》", 31 March 2013, 金盾出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106361616A (en) * | 2016-11-07 | 2017-02-01 | 湖南德魅信息技术有限公司 | Golden flower fungus, tea and toadstool facial mask and preparation method thereof |
| CN109875103A (en) * | 2019-03-20 | 2019-06-14 | 福建绿色黄金生物科技有限公司 | Composition, preparation method and applications |
| CN110037146A (en) * | 2019-04-22 | 2019-07-23 | 广西生命之菌生物科技有限公司 | A kind of radix bardanae Morciiella Esculeuta Mycelia fermented tea and preparation method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106070779A (en) | A kind of Chinese caterpillar fungus hypha fermentation tea and processing method thereof | |
| CN102805170B (en) | Black tea fungus beverage as well as preparation technology and application thereof | |
| CN101773269B (en) | Glossy ganoderma and agaric biological health drink | |
| CN104336719A (en) | Wolfberry and tea fungus beverage | |
| CN102613651B (en) | Composite fruit vinegar beverage and preparation method thereof | |
| CN103773702A (en) | Saccharomyces cerevisiae strain and green plum fruit wine prepared by using saccharomyces cerevisiae strain | |
| CN110897147A (en) | Dendrobium officinale alcohol-dispelling and liver-protecting composition and preparation method thereof | |
| CN105961670A (en) | Toadstool hypha fermented tea and processing method thereof | |
| CN106070781A (en) | A kind of Poria mycelia fermented tea and processing method thereof | |
| CN104273271A (en) | Lotus black tea fungus drink | |
| CN104498253B (en) | A kind of brewing method of roselle hydromel | |
| CN106472711A (en) | A kind of fermentation process of the fruity tamarind cheese rich in isoflavone | |
| KR20100104408A (en) | Cordyceps militaris mycellia cultured by using rice and poultry soup for health using the smae | |
| CN105961666A (en) | Tricholoma matsutake hypha fermented tea and processing method thereof | |
| CN103947754B (en) | Purple sweet potato rice wine milk beverage and preparation method thereof | |
| CN104304561A (en) | Phellinus mycelium and tea fungus beverage | |
| CN104286280A (en) | Pawpaw and red tea fungus drink | |
| CN105941687A (en) | Oyster mushroom hypha fermented tea and processing method thereof | |
| CN106070780A (en) | A kind of mushroom mycelium fermented tea and processing method thereof | |
| CN109549042A (en) | A kind of Sparassis crispa liquid beverage | |
| CN105918513A (en) | Lactarius deliciosus hypha fermenting tea and processing method thereof | |
| CN105961667A (en) | Grifola frondosa hypha fermented tea and processing method thereof | |
| CN111084739B (en) | Composition for enhancing skin elasticity or improving skin wrinkles comprising enzyme-treated extract of roots of leguminous plants | |
| CN106035786A (en) | White fungus mycelial fermented tea and production method thereof | |
| CN105941688A (en) | Agaricus blazei murill mycelium fermented tea and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160928 |